One of my favorite pumpkin flavor combinations is pumpkin and chocolate. These Pumpkin Cheesecake Chocolate Cookie Cups feature a rich, chocolate cookie cup filled with creamy pumpkin cheesecake – totally divine!
For those of you who haven’t enjoyed the incredible combination of pumpkin and chocolate…let me request this recipe be your first. It’s incredibly easy to prepare and is fool-proof. I debated whether or not to fill the cookie cups with a no-bake pumpkin cheesecake filling or whether to have a true pumpkin cheesecake baked right into the cookie cup. You can see which route I took 🙂
These cookie cups disappeared so fast though that a no-bake filling version will be coming along soon. I can’t wait to give that a try.
I used my favorite chocolate cookie dough recipe as a base and whipped up just enough pumpkin cheesecake filling for the cookie cups. Because I’ve gotten quite addicted to the mini chocolate chips in chocolate recipes, especially cookies, they found their way in here as well. They add a richness and intensity to the cookie cups that is perfect with the pumpkin cheesecake filling.
While cooling, the cheesecake will pull away from the sides of the cookie cup. Perfectly normal, do not freak out. This is what happens when cheesecake cools.
The cool, creaminess of the pumpkin cheesecake center is a pleasant counterbalance to the rich chocolate cookie. The pumpkin flavor really shines through with the help of pumpkin pie spice.
Because of the cheesecake center, the cookies do need to be refrigerated. They can be brought out 20 minutes or so before eating allowing the cookie cup to soften slightly. Truly delicious!
Pumpkin Cheesecake Chocolate Cookie Cups
Ingredients
Chocolate Cookie Cups
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened baking cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbls corn starch
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 egg room temperature
- 1/2 cup mini chocolate chips
Pumpkin Cheesecake
- 6 oz cream cheese room temperature
- 1/3 cup pumpkin puree
- 1/4 cup sugar
- 1 egg yolk
- 1 Tbls flour
- 1/ tsp pumpkin pie spice
- 1/2 tsp vanilla
Instructions
Chocolate Cookie Cups
- Whisk together flour, cocoa, baking soda, salt and corn starch. Set aside.
- Cream sugars and butter together until light and fluffy.
- Add in egg and vanilla and beat until well blended.
- Gradually stir in dry ingredients.
- Fold in mini chocolate chips.
- Refrigerate dough for at least 30 minutes.
Pumpkin Cheesecake
- Beat cream cheese until light and fluffy. Beat in pumpkin puree.
- Add in sugar and egg yolk and mix until thoroughly combined.
- Mix in flour, pumpkin pie spice and vanilla.
- Set aside.
Chocolate Cookie Cups
- Preheat oven to 350 degrees.
- Lightly grease mini muffin pan.
- Scoop out rounded tablespoons of cookie dough and form a ball. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
- Fill each cup up about 3/4 with pumpkin cheesecake filling. Do not overfill.
- Bake for 11-13 minutes or until cheesecake is set.
- Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
- Store in refrigerator.
Nutrition
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SW says
Sorry- Missed that. I wanted to thank you for your delicious recipe. I made it as written the other day to freeze for Thanksgiving. With the cinnamon, it tastes reminiscent of Mexican chocolate.
Today, I got a little creative and replaced the pumpkin with raspberry jam. And then I also put a small dot of raspberry jam over the cookie layer, under the cheesecake layer and topped with some more mini chocolate chips. This variation also worked really well- My family will greatly enjoy your recipe this holiday.
Trish - Mom On Timeout says
I love the variation you made! Sounds fantastic!!
SW says
Also, how many eggs in the cookie part of the recipe- it is in the directions but not in the ingredients.
Trish - Mom On Timeout says
It’s there 🙂 1 egg, room temperature – second ingredient from the bottom. Thanks!
SW says
Filling contains no pumpkin- is that a misprint?
Trish - Mom On Timeout says
Yes indeed! Just fixed it 🙂
lindsay says
This recipe calls for water to be added, but doesn’t say how much??
Trish - Mom On Timeout says
That was an error Lindsay – no water is needed 🙂 Thank you for catching that!
Kelly - Life Made Sweeter says
These are adorable! Love pumpkin and chocolate – it’s the best 🙂
Trish - Mom On Timeout says
Totally agree Kelly – thank you!
Jessica @ A Kitchen Addiction says
I’ve just started loving pumpkin and chocolate together! These cookie cups look like a great way to continue that new-found love! 😉
Ala says
I’m totally excited for your no-bake version. Divine is definitely the right word for these, Trish!
Dorothy @ Crazy for Crust says
Oh my gosh Trish, these are fabulous!! Pumpkin + chocolate = the best. Pinned!
Melanie @ Carmel Moments says
Love it! These combine the best of all worlds. Yum.
Pinned.
Have a marvelous Monday Trish!
heather @french press says
LOVE chocolate with my pumpkin – and your cookie cups are always fun!
Laura @ Laura's Culinary Adventures says
Chocolate and pumpkin: That sounds like a perfect combination!
Thalia @ butter and brioche says
I could definitely devour a couple of these cheesecake cups right now.. they look so amazingly delicious. Perfect for the fall too!
Mir says
Trish, you had me at cheesecake. But pumpkin cheesecake with chocolate cookie is even better! These are adorably delicious-looking!
Baby June says
Those look fabulous! Love the chocolate + pumpkin combo, you can’t go wrong with that! 🙂